This Instant Pot Hearty Vegetable Beef Soup is a quick and easy, 30 minute dinner with a taste of teh Middle East! Gluten free, low carb and paleo/whole30!
Course Dinner
Cuisine Moroccan
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 8People
Calories 222kcal
Author FoodFaithFitness
Ingredients
4tspExtra virgin olive oil
1LbGrass-fed 85% Lean ground beef
1Large onion,roughly chopped
6tspGround cumin
3tspGround cinnamon
3/4tspSmoked paprika
1/4+ 1/8 tspGround allspice
4CupsCauliflower,cut into florets
1Medium eggplant,cut into 1 inch cubes (about 4 cups)
1Large zucchini,sliced into half moons (about 2 cups)
5CupsBeef broth(not reduced sodium)
2CansFire-roasted diced tomatoes(14 oz each)
1/4CupTomato paste
1 tspSea salt
Pinch of pepper
3/4CupCilantro,roughly chopped and packed
5TbspFresh mint,thinly sliced
Instructions
Heat the oil on "sautee" mode in your Instant Pot. Add the beef and cook until it's almost fully cooked, about 4 minutes. Add in the onion, cumin, cinnamon, smoked paprika and allspice and cook until the onions begin to soften and the beef is golden brown, about 4 minutes.
While the beef cooks, place the cauliflower into a large food processor and pulse until the consistency of rice.
Once the beef is done, add the cauliflower rice, along with all the other ingredients up to the cilantro and mint. Stir until well combined.
Cover the Instant Pot (make sure the lid is set to sealing!) and turn to manual (it should automatically be set to high pressure.) Set it for 7 minutes and let the Instant Pot do it's thing. Once cooked, let it pressure release naturally.
Once the pressure is gone, stir in the cilantro and mint and season to taste with additional salt.